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RECIPE
FROM SPAIN:
Classic
Tortilla Española
 I
am very ashamed to admit that it took me almost a whole year of
living here to finally make a "tortilla de patatas"
to perfection!
During
a discussion one evening with my students at my English class,
they were horrified to discover I could not make a Spanish Omelette
and proceeded to tell me step by step how it was done. The next
evening I was presented with an omelette made only minutes before,
to take home, and to give me something to aim for no doubt. "It's
easy" they all said so I gave it a try, and sure enough it
is easy, just follow this simple recipe and try one for yourself
. . .
You
will need:
Three
or four medium sized potatoes
One large onion
A generous amount of extra virgin olive oil (enough to cover
your ingredients when in the pan)
Between 6 and 8 eggs
Salt
How
to cook:
- Chop
your onions into small pieces.
- Peel
and slice the potatoes. The smaller the slices, the quicker
it will cook.
- Place
the onions and potatoes into a large frying pan. Add enough
olive oil to cover the potatoes and onions.
- On
a very low heat, cook the onions and potatoes until soft. Do
not allow to go brown and with a wooden spoon, break up the
potatoes during cooking so they do not resemble fritters. I
cannot stress enough, you must cook on a low heat. This part
can take up to 40 minutes.
- Whilst
the onions and potatoes are cooking, whisk your eggs with a
little salt.
- When
the potatoes and onions are soft, remove from the heat and carefully
pour away the oil, leaving just enough in the pan to stop the
omelette from sticking. (The excess oil can be used several
times so if possible, pour into a container for future use)
- Pour
the whisked eggs into the pan with the potatoes and onion. Keep
the heat low and allow the bottom to cook through. (15 - 20
minutes)
- Go
gently around the edge of the pan using a fish slice or a knife
to stop the omelette sticking to the sides of the pan.
- When
the omelette is almost cooked through, remove from the heat.
Place a large plate over the top of the pan and flip over so
the omelette comes out of the pan and onto the plate. (take
care of hot oil here)
- Carefully
slide the omelette back into the frying pan so the other side
can cook. (5 - 10 minutes)
- When
thoroughly cooked, remove from the pan, by flipping as described
earlier.
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